Creamy Chicken Alfredo Lasagna
Easy, knock your socks off, delicious alfredo lasagna with layers of homemade alfredo sauce, pesto ricotta, tender spinach, shredded chicken, and lots of cheese.
Servings: 12 servings
- 3 cloves garlic fresh, minced
- ½ cup butter
- ¼ Tablespoon nutmeg
- 1 cup chicken broth or vegetable
- 1 cup heavy cream
- ½ lemon juiced
- 1 ½ c parmesan cheese
- 14 oz ricotta cheese
- ½ cup pesto
- 1 egg lightly beaten
- 1 cup baby spinach
- 1 box lasagna noodles
- 2-3 cups mozzarella cheese
- 2-3 cups shredded chicken
- 3 tbsp parsley
In small pan add butter and garlic. Melt on low until butter is melted. Let Garlic and butter sit on low for about 2 minutes so butter is infused with garlic flavors.
Turn heat to med. Add in cream and broth. Slowly stir in parmesan cheese so it melts. Add nutmeg and lemon juice. Stir until cheese is melted and all in combined smoothly. Do not bring to a boil!
Spread some sauce on bottom of 9X13 pan. Layer noodles, ricotta, chicken, veggies, cheese, sauce. Continue to layer in this order times to make 3-4 layers. When at top layer add rest of alfredo sauce, mozzarella cheese and parsley.
Cover with foil, Bake at 350, bake 30 minutes. Remove foil and cook for 15-20 more minutes. Serve. Internal temp should be 165 degrees.
To Add Roasted veggies:
dice 2 zucchini, 2 yellow squash, 2 carrots. Preheat oven to 450 degrees. Line jelly roll pan with foil. Dice veggies, toss in pan with EVOO, salt, and pepper. Roast 15 minutes.
Calories: 571kcal | Carbohydrates: 32g | Protein: 24g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 139mg | Sodium: 682mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1545IU | Vitamin C: 6.4mg | Calcium: 358mg | Iron: 1.5mg